Penicillium crustosum | |
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Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Eurotiomycetes |
Order: | Eurotiales |
Family: | Aspergillaceae |
Genus: | Penicillium |
Species: | P. crustosum
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Binomial name | |
Penicillium crustosum Thom (1930)
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Synonyms | |
Penicillium expansum var. crustosum,[1] |
Penicillium crustosum is a blue-green or blue-grey mold that can cause food spoilage, particularly of protein-rich foods such as meats and cheeses. It is identified by its complex biseriate conidiophores on which phialides produce asexual spores. It can grow at fairly low temperatures (it is a psychrophile), and in low water activity environments.[2]
Penicillium crustosum produces mycotoxins, most notoriously the neurotoxic penitrems, including the best known penitrem toxin, penitrem A,[3] and including penitrems A through G. Penitrem G has been shown to have insecticidal activity.[4] In addition, P. crustosum can produce thomitrems A and E, and roquefortine C.[5] Consumption of foods spoiled by this mold can cause transient neurological symptoms such as tremors.[6] In dogs, symptoms can include vomiting, convulsion, tremors, ataxia, and tachycardia.[7]